ART IS CONTAGIOUS

We are delighted to introduce our newly created Our Everyday Girl fabric from our personal paintings.

For order details, please click here.

An excerpt from our Winter, 2019 Travel Magazine on Claude Monet: The Truth of Nature held at the Denver Art Museum October 21, 2019 through February 2, 2020.

Creative Minds at work

---

Email us for inquires at hello@TheGirlDaily.com 

Vineyards

---

Wine season in Autumn is a renewed feeling of enjoying good tasting wine and bubbly.

See what our Editor has come up with over at KeyAesthetics Travel Magazine | The Blog.

The Art Studio

---

We enjoy seeing our lovely new creations come to life. There is always time to create.

Magnolia Bakery Red Velvet Cake

with Whipped Vanilla Icing

YIELD: one 3 layer 9” cake or 2 dozen cupcakes

• 2 cups sugar

• ¼ cup (Cocoa

• 3 1/3 cups Cake Flour

• 1 ½ tsp Baking Soda

• ½ tsp Salt

• 8 oz. Butter, room temp cut into 1 inch pieces

• 3 Eggs

• ½ cup Milk

• ¾ cup Sour cream

• 1 ½ tsp Cider Vinegar

• 1 TBLS Vanilla Extract

• 2 TBLS red food coloring

1. Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2” qround cake pans, then line the bottoms with parchment paper circles (or wax paper). If making cupcakes, line 2 dozen cupcake liners with paper liners.

2. In the bowl of the electric mixer fitted with the paddle attachment, combine sugar, cocoa powder, cake, flour, baking soda, and salt. Mix on low speed for one minute. Turn mixer off.

3. Add the butter to the mixer bowl all at once. Mix on low speed for 2 – 3 minutes until mixture resembles wet sand.

4. In a liquid measuring cup whisk together the eggs, milk, sour cream, cider vinegar, vanilla extract and red food coloring.

5. Turn mixer on low and slowly pour in the egg mixture, mix for one minute. Remove the bowl and paddle from mixer and scrape down sides, paddle and bottom of bowl.  Place back on mixer and mix for one or two minutes longer just until fully incorporated.

6. Divide the batter among the prepared pans. Bake for 38-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

If making cupcakes: Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Whipped Vanilla Icing

• 6 tablespoons all-purpose flour

• 2 cups milk

• 2 cups (4 sticks) unsalted butter, room temperature

• 2 cups sugar

• 2 teaspoons vanilla extract

1. In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium high heat and cook, stirring constantly until very thick and bubbly, making a roux.

2. Remove from the heat and transfer to a glass or metal  heatproof  bowl.  Place a piece of parchment paper or plastic wrap directly on the surface. Cool to room temperature before placing in the refrigerator. Chill for at least an hour.  Can be made ahead up to 2 days.

3. To make the icing, remove the roux from the refrigerator and bring it to room temperature for about 30 minutes. In the bowl of the electric mixer with the paddle attachment beat the butter on medium speed for 3 minutes, until smooth and creamy. Gradually add the sugar in ½ cup increments, scraping down the sides and bottom of the bowl occasionally, until all the sugar has been incorporated beating continuously for 3 minutes until creamy and light in color. Add the vanilla and beat well.

4. Add the cooled milk mixture. Beat on the low speed for 10-15 minutes, until very smooth and white in color. Scraping down the sides and bottom of the bowl occasionally.

5. Cover and refrigerate for 15 minutes (no less and no longer – set a timer!)

via